Chicken Fettuccine

Shelley Young

By
@shellekc

I swiped this recipe from the back of a package of noodles a few years ago. The combination of flavors was sure to be a hit and it has been. I have shared the recipe with friends, my Church's cookbook, and made it for a new Mom. You can make it healthier by using uncured bacon, organic pasta, chicken and veggies.


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Serves:

4-6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 slice
bacon (i prefer uncured bacon)
1 1/2 lb
boneless skinless chicken breasts or thighs or a combination, cut into chunks
1 pkg
fettuccine pasta, plain or basil flavored
3-4 clove
garlic, crushed
1/4 c
sun dried tomatoes, oil packed, chopped
1 pt
grape tomatoes, halved lengthwise
1 bunch
baby spinach (organic is preferred) left whole or trim stems if necessary
1 1/2 c
chicken broth
salt and pepper
olive oil, extra virgin and parmesan cheese to garnish

Directions Step-By-Step

1
Set a large pot to boil with lots of kosher salt or sea salt for the fettuccine. Cook according to package directions. Drain when done.
2
In a skillet, fry bacon pieces until fat is rendered and they begin to crisp. Do NOT poor off the fat!
3
Salt and pepper the chicken chunks and add to the bacon and fat and cook until no longer pink.
4
Add garlic and sun dried tomatoes (if using) and saute 2 minutes. Be careful not to brown the garlic.
5
Add chicken broth at this point and allow mixture to come to a boil.
6
Reduce heat and add tomato halves, stir. Add spinach and cover to allow the steam to wilt the spinach.
7
Once wilted (it only takes a minute or 2) stir the sauce and pour over the fettuccine. Toss and serve with a drizzle of olive oil and a sprinkle of parmesan.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American